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Omachi (Sake)
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Omachi rice is a traditional variety of rice used in sake production in Japan. It's one of the oldest sake rice strains, known for its distinct characteristics that contribute to the flavor and aroma of sake. Omachi rice is cherished for its ability to produce sake with a rich and complex flavor profile, often described as earthy, spicy, and full-bodied.
Sake made from Omachi rice tends to have a pronounced umami taste and a deep, lingering finish. It's popular among sake enthusiasts and is often used by breweries aiming to create premium, artisanal sake.
The use of Omachi rice in sake production requires skill and expertise due to its delicate nature and unique characteristics. Brewers need to carefully adjust the brewing process to bring out the best qualities of this rice variety.
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A big, expressive sake with aromas of ripe grapes, sour apple, cherries and well integrated umami. Wonderfully balanced with fresh flavors of mandarin, cream and steamed rice. The use of Omachi rice lends it's rich, earthy and broad character to the brew. The muroka (non-charcoal-filtered), nama (unpasteurized), and genshu (undiluted) brewing decisions give this sake a lively, forward, juicy and chewy expression — with lots of depth and body! It is utterly delightful in it's big, layered, fun nature.
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Le Jade Chardonnay is made from 100% Chardonnay
The wine comes from south-facing vineyards planted on clay and limestone hills overlooking the Etang de Thau, a coastal lagoon situated between the port of Sète and Cap d'Agde.
Le Jade Chardonnay offers a wonderful yellow color, a complex nose of white flowers, mild tobacco and vanilla. Rich and full-bodied mouthfeel; concentrated with just a touch of sweetness.
Serve with a gratin of scallops, pan-fried sole, or grilled oysters with shallots, parsley and a touch of cream. Also great with goat cheese or chocolate cake!
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